Our secret: it’s in the crust! Kettle potato chips are great as a gluten-free bread crumb. Because of the thick and extra crunchy consistency of the chips (we used the salt & black pepper ridged ones), they work great as a crust. All you gotta do is pulse em in a Cuisinart to the consistency small enough to resemble bread crumbs. We’ll buy a few packs of chips at a time, try not to eat em all and blend as much as we can ahead of time and store em to use whenever new ideas needing a crunch pops up. If you don’t care whether it’s gluten free or not, then you can cut the mixture with half panko, bread crumbs, sturdy crackers or sesame seeds.
There are so many options and combinations to expand on! One thing to note: this won’t work with every kind of chip. Keep in mind that the thicker the better and some of them are too flimsy, so we tend to go for the sturdiest.
Let’s talk for a moment about that luscious dollop of buttah you see here. That’s our cauliflower buttah, and it’s basically cauliflower and cashews with garlic and seasonings whipped up wicked smooth! This recipe makes more than you’ll need for this recipe, so you can use the extra to spread on toast, sandwiches or anything else that likes buttah.
We’re also wicked excited that this recipe is in the current issue of Thrive Magazine, on newsstands now! We’re so happy to be included in this awesome publication, alongside other folks we really admire. Thanks to Thrive Magazine for spreading sexy, plant-based goodness around … subscribe here or check out your local newsstand or grocer to get a copy!
